wood for flavor

[Larry Evers]

I think I've picked up that by adding wood; cherry, apple, etc., I'm adding a smokey taste. It has nothing to do with tenderness of the meat? Sometimes I want my meat to be really tender but I get a little tired of the smokey taste. So, if you want a certain smokey flavor you add a certain wood and if you just want flavorabe, tender meat leave the wood out?

Why all the questions? Because I'm doing my second brisket tomorrow and want to get everything ironed out today.
Thanks,
Larry

 

[Guest]

You are correct, Larry; the smoke has nothing to do with the tenderness of the meat, only the flavor and aroma. Enjoy!

 

[Kevin Taylor]

Larry,

You are correct! Wood has nothing to do with tenderness..that is purely a function of the time cooked.

Now, just because we have a smoker, doesn't mean we HAVE to use wood. I no longer use wood on everything I cook...jerky, prime rib, pot roast, chicken are some personal examples.

Now, you will find very subtle differences in the various smoke woods. I like to split them into 2 different categories...strong and mild.

Your strong woods are mesquite, hickory, black jack oak.

Most other woods are much milder, especially the fruit woods.

Woods can be very expensive when buying so rather than pay for it, use the woods that are found around your home/area. If all you have are the strong woods, simply use less.

Brisket is notorious for taking on smoke very easily, so cut back on the wood.

Usually you can stop adding smoke after the first couple of hours and you will still get the nice smokey flavor.

Hope this helps!